Tag Archives: peanuts

Peanut Tamarind Noodles

I picked up an immersion blender last weekend, and it’s handy for making sauces. The measuring cup included with the blender allowed me to measure the cup of broth, then spoon in the peanut butter until the liquid level reached 1 1/2 cups. It is a lot easier than scraping peanut butter out of a measuring cup.

This is the first recipe I’ve made with tamarind. I used a very thick wet-pack tamarind paste, pictured at the end of the recipe.


peanut tamarind noodles

Peanut Tamarind Noodles

Makes 4 servings.

Sauce ingredients:
1 cup no-chicken or vegetable broth
1/2 cup creamy natural peanut butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp agave nectar
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste

Stir-fry ingredients:
6 oz Chinese noodles
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry-fried
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)

Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.

Cook noodles according to package instructions. Drain, rinse, and set aside.

Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.

Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.

Garnish with chopped cilantro and peanuts to serve.

peanut tamarind noodles ingredients

African Peanut Stew

Based on an African Peanut Soup recipe from Emeril Lagasse. The original recipe called for sweet potatoes. I would prefer the sweet-spicy contrast, but my family likes white potatoes better.

African Peanut Stew

Ingredients:African Peanut Stew

  • 2 tablespoons peanut oil
  • 2 tablespoon curry powder (more if you like it spicy)
  • 2 medium onions, sliced (about 4 cups)
  • 4 cloves garlic, minced
  • 4 medium potatoes (about 2 pounds), peeled and cut into chunks
  • 2 cups vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup chopped peanuts
  • 1/2 cup coconut milk
  • fresh cilantro, chopped (for garnish – optional)


Heat 2 tablespoons of peanut oil in a large stockpot over medium-high heat. Add curry powder and cook briefly for 1 minute. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for 1 more minute. Stir in potatoes, stock, and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes or until potatoes are tender.

Add salt, pepper, cayenne, peanut butter, peanuts, and coconut milk to the soup. Stir to combine. Bring mixture to a simmer and cook for 20 minutes.

Garnish bowls with cilantro, if desired.